Cumin In Meatballs Recipe Recipes Recipe For Stuffed

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THE 45+ BEST MEATBALLS



The 45+ BEST Meatballs image

This great collection of Meatball Recipes will give you plenty ideas when your meatball craving hits! One of my favorites is these Swedish Meatballs:

Provided by GypsyPlate

Categories     Main Courses

Time 30m

Number Of Ingredients 20

4 Tbsp Butter
3 Tbsp flour
2 cups beef broth
1 cup heavy cream
1 Tbsp Worcestershire sauce
1 tsp mustard
Salt & pepper to taste
1 lbs ground beef
1 lbs ground pork
1/2 cup bread crumbs
1/4 cup parsley, chopped
1/2 tsp allspice powder
1/2 tsp nutmeg
1/4 cup onion, finely chopped
1 tsp garlic powder
2 egg yolks
1 tsp salt
1 tsp pepper
2 tbsp butter, for frying
1 Tbsp olive oil, for frying

Steps:

  • Mix in all the meatball ingredients except butter and oil and mix well. Roll them into meatballs.
  • Heat olive oil and 2 Tbsp butter in a skillet and place meatballs without crowding them and fry till golden brown on all sides. Plate them out and set aside.
  • In the same pan, melt remaining 4 Tbsp butter. Gradually stir in flour to create a roux. Cook until flour starts to brown.
  • Slowly stir in beef broth, mixing all those bits stuck to the pan into the sauce.
  • Add in cream, Worcestershire sauce, mustard, salt and pepper. Cook for 4-5 minutes, until sauce starts to thicken up.
  • Add in meatballs. Simmer for 10 minutes. Taste and adjust the seasonings to your liking.
  • Serve it over bed of mashed potatoes. Garnish with chopped parsley and lingonberry jam.

STUFFED TACO MEATBALLS



Stuffed Taco Meatballs image

Taco-seasoned beef is rolled into balls and stuffed with cheese, then rolled in tortilla chips and baked. Sour cream, guacamole and salsa are served alongside as dipping sauces.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 10 servings (3 meatballs per person)

Number Of Ingredients 15

3/4 pound ground beef
1 link fresh chorizo (3 to 4 ounces), casing removed
1 large egg
1/4 cup fine yellow cornmeal
2 tablespoons tomato paste
1 small clove garlic, finely grated
1 tablespoon chili powder
1 tablespoon ground cumin
Kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon granulated onion
Large pinch cayenne
2 ounces Cheddar or pepper jack cheese, cut into 30 cubes just under 1/2-inch thick
2 cups corn tortilla chips
Shredded iceberg lettuce, guacamole, your favorite salsa and sour cream, for serving

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, garlic, chili powder, cumin, 1 teaspoon salt, oregano, granulated onion and cayenne with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball.
  • Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes.
  • Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, salsa and sour cream on the side for dipping.

STUFFED MEATBALLS



Stuffed Meatballs image

Very versatile recipe. Use whichever mince you prefer and whatever stuffing you like. Make them big or small. Have with pasta and sauce, or put into Ciabatta bread as a quick and tasty sandwich.

Provided by bevs kitchen

Categories     Lunch/Snacks

Time 25m

Yield 8 balls, 2 serving(s)

Number Of Ingredients 10

1 lb minced beef
1 onion, chopped
1 garlic clove
1 teaspoon cumin
1 teaspoon mixed herbs
salt
pepper
1 egg, beaten, divided
1/2 lb mozzarella cheese
1 tablespoon flour

Steps:

  • Mix all the following ingredients together in a bowl: minced beef, chopped onion, garlic, cumin, mixed herbs, salt and pepper, and teaspoon of the beaten egg; mix well.
  • Take about an eighth of the mixture and squash it flat in your hand.
  • Now place a chunk of Mozzarella cheese in the centre and bring the mince around it; form into a ball.
  • Continue until the mixture is finished.
  • Coat the ball with a little flour.
  • Fry or bake for about 15 to 20 minutes.

Nutrition Facts : Calories 906.5, Fat 62.1, SaturatedFat 29.1, Cholesterol 337, Sodium 901.8, Carbohydrate 11.8, Fiber 1.2, Sugar 3.6, Protein 71.8

CUMIN MEATBALLS



Cumin Meatballs image

These meatballs have a very Middle Eastern flavor. To make these suitable for Passover, just substitute matzah meal for the bread crumbs.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean ground lamb or 1 lb beef
1 large egg
1/4 cup dry breadcrumbs
3 -5 cloves garlic, crushed
1/2 teaspoon cumin
salt and pepper
2 tablespoons vegetable oil
1 tablespoon tomato paste
2 tablespoons lemon juice
1/4 teaspoon garlic powder
salt and pepper

Steps:

  • Mix meat, egg, bread cumbs, garlic, cumin, salt and pepper.
  • Divide into 20 equal-size balls.
  • Roll each ball into egg shape.
  • Set aside.
  • Heat oil in a large skillet over medium heat.
  • Add meatballs, brown on all sides.
  • Remove from skillet and set aside.
  • Drain skillet.
  • Pour 3/4 cup water into skillet.
  • Add tomato paste, lemon juice, garlic powder, salt and pepper.
  • Bring to a boil, reduce heat to medium, cook 5 minutes.
  • Return meat to skillet and cook just until heated through.

MIDDLE EASTERN CUMIN MEATBALLS



Middle Eastern Cumin Meatballs image

These Middle Eastern meatballs with garlic and cumin are heavy on the garlic, so feel free to scale it down if you wish. We love it as is! The meatballs and sauce are perfect served over bulghur. Bulghur wheat can be found next to the rice in Middle Eastern markets and even some of the bigger grocery stores. Prepare it as you would rice.

Provided by Ani

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1 ½ pounds lean ground beef
1 egg
2 tablespoons minced garlic
¼ cup bread crumbs
½ teaspoon cumin
salt and pepper to taste
3 tablespoons vegetable oil
1 ½ cups water
3 tablespoons tomato paste
2 tablespoons lemon juice
¼ teaspoon garlic powder
salt and pepper to taste

Steps:

  • Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
  • Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 9.5 g, Cholesterol 165.1 mg, Fat 32.7 g, Fiber 1 g, Protein 36.5 g, SaturatedFat 10.2 g, Sodium 632.3 mg, Sugar 2.3 g

STUFFED MEATBALLS



Stuffed Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup bulgur wheat, coarse grind
2 cups boiling water
1 pound ground meat (lamb or beef)
2 teaspoons kirmizi biber (or combination paprika and cayenne pepper)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 onion, diced
3 tablespoons chopped pine nuts
3 cloves garlic, minced
1/4 teaspoon ground allspice
1 teaspoon cumin seeds, crushed
1 teaspoon dried thyme
1/4 cup finely chopped fresh parsley
Flour for dredging
Oil for frying

Steps:

  • Combine wheat and water in a bowl and set aside until reconstituted and tender, about 10 minutes.
  • Meanwhile, prepare the filling: Heat oil in a large skillet, add onion and pinenuts, and saute until golden, about 10 minutes. Add 1/3 of the ground meat and cook for 3 to 4 minutes. Add the garlic, allspice, cumin seeds and dried thyme and saute another minute to release aromas. Remove from the heat, stir in the parsley and adjust the seasoning. Set aside to cool.
  • Squeeze bulgur dry, add remaining 2/3 of the ground meat, kirmizi biber, and salt. Knead well, sprinkling with water if necessary to form a thick paste. Place a walnut-size piece in your hand, make a hole into it with your finger, and set aside.
  • Stuff some of the filling into each hollowed-out kofte and close the hole by bringing the sides together. Squeeze it in wet palms of your hands to shape into an oval shaped ball. Repeat with remaining kofte and filling.
  • Roll the kofte in a little flour, brushing off the excess, and fry in plenty of oil until golden brown on all sides. Drain briefly on paper towels, then serve hot with yogurt.

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